@misc{https://doi.org/10.6092/unibo/amsacta/6735,<br/><span class="tab"></span>
  doi = {10.6092/UNIBO/AMSACTA/6735},<br/><span class="tab"></span>
  url = {http://amsacta.unibo.it/6735},<br/><span class="tab"></span>
  author = {Barbieri,<br/><span class="tab"></span> Sara and Aparicio-Ruiz,<br/><span class="tab"></span> Ramon and Brkić Bubola,<br/><span class="tab"></span> Karolina and Bučar-Miklavčič,<br/><span class="tab"></span> Milena and Lacoste,<br/><span class="tab"></span> Florence and Tibet,<br/><span class="tab"></span> Ummuhan and Winkelmann,<br/><span class="tab"></span> Ole and Bendini,<br/><span class="tab"></span> Alessandra and García-González,<br/><span class="tab"></span> Diego Luis and Gallina Toschi,<br/><span class="tab"></span> Tullia},<br/><span class="tab"></span>
  keywords = {AGR/15 Scienze e tecnologie alimentari},<br/><span class="tab"></span>
  title = {OLEUM Project. Sensory assessment of new artificial olfactory reference materials in virgin olive oil. Performance testing},<br/><span class="tab"></span>
  publisher = {Alma Mater Studiorum - Università di Bologna},<br/><span class="tab"></span>
  year = {2021},<br/><span class="tab"></span>
  copyright = {cc_by_4}
}